A way for improving the stability of the essential oils in an environmental friendly formulation

Răileanu, Mina; Todan, Ligia; Voicescu, Mariana; Ciuculescu, Crinu; Maganu, Maria

doi:10.1016/j.msec.2013.04.012

Cited by 43 publications

(26 citation statements)

References 45 publications

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“…Nevertheless, EOs have disadvantages, including light sensitivity, and facile photo‐degradation and oxidation, which limit their use in agriculture, food, cosmetics, pharmaceutical and medical industries . Furthermore, the uncontrollable weight loss and release rate can result in short‐term effects only .…”

Section: Introductionmentioning

confidence: 99%

Microcapsules biologically prepared using Perilla frutescens (L.) Britt. essential oil and their use for extension of fruit shelf life

Zhang

et al. 2017

J Sci Food Agric

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Section: Introductionmentioning

confidence: 99%

Microcapsules biologically prepared using Perilla frutescens (L.) Britt. essential oil and their use for extension of fruit shelf life

Zhang

et al. 2017

J Sci Food Agric

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“…There are also references to the inclusion of essential oils (EO) into b-CD through a sol-gel process, which consists in the introduction of the suspension containing the EO and b-CD into a colloidal silica, under continuous stirring, at room temperature. This procedure was used to encapsulate mint and lavender oils, which according to the authors, allowed the EOs to be much more protected against the humidity, temperature, and solar light, among other factors (Răileanu et al 2013). …”

Section: Complexes Formationmentioning

confidence: 99%

Cyclodextrins

Couto¹,

Salústio²,

Cabral-Marques³

2014

Polysaccharides

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Cyclodextrins (CDs) were first isolated in 1891 as degradation products of starch from a medium of Bacillus amylobacter. They are cyclic water-soluble, nonreducing, macrocycle carbohydrate polymers constructed from a-(1-4)-linked D-glucopyranose units (naturally occurring a, b, and g formed by 6, 7, and 8 glucose units), in a ring formation and present a toroidal, hollow, truncated cone shape. Their most important property is the ability to establish specific interactions -molecular encapsulation -with various types of molecules through the formation of non-covalently bonded entities, either in the solid phase or in aqueous solution, taking up a whole molecule, or some part of it, into their cavities. This process in part mimics the "lock and key" mechanism of enzyme catalysis. Complexation may cause changes in physicochemical properties of the guest molecule (e.g., solubility, stability, kinetics and bioavailability, toxicity). Their negligible cytotoxic effects promoted them to the GRAS list and led them to be widely used in many industrial products and technologies.

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“…The main antibacterial ingredients of thyme oil are the phenols thymol and carvacrol (Gill and Holley ; Govaris ). Research has shown that essential oil are unstable particularly in the presence of air, light, moisture, and high temperatures (Răileanu and others ). Therefore its’ application is limited in many fields.…”

Section: Introductionmentioning

confidence: 99%

Physical Properties and Stabilization of Microcapsules Containing Thyme Oil by Complex Coacervation

Shen

Chen

Bai

et al. 2016

Journal of Food Science

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The aim of this study was to produce and characterize microcapsules of thyme oil and finally appraise the extent of stability improvement. The optimum process conditions obtained from orthogonal tests were as follows: ratio of core material to wall 0.5, temperature 40 °C, pH value 3.0 and time 20 min, where the practical encapsulation efficiency was 85.17±1.35%. The microcapsules belong to the nanometric range as the average particle diameter was 531.17±77.12 nm. The results from structural analysis indicated that no significant chemical bond occurred during the encapsulation process and the microcapsules remained stable when the encapsulation was conducted at a temperature below 53.1 °C. Especially, the retention rate of thyme oil in microcapsules remained 39.21% at 4 °C, 36.99% at 25 °C and 33.80% at 40 °C after 30 d of storage. Moreover, protection from light exposure presented a positive impact on the storage stability of thyme oil microcapsules.

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A way for improving the stability of the essential oils in an environmental friendly formulation

Cited by 43 publications

References 45 publications

Microcapsules biologically prepared using Perilla frutescens (L.) Britt. essential oil and their use for extension of fruit shelf life

Microcapsules biologically prepared using Perilla frutescens (L.) Britt. essential oil and their use for extension of fruit shelf life

Cyclodextrins

Physical Properties and Stabilization of Microcapsules Containing Thyme Oil by Complex Coacervation

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